Italian Rum Cake With Custard
|Sugar||1⁄2 Cup (8 tbs)|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Milk||2 1⁄2 Cup (40 tbs)|
|Eggs||2 , slightly beaten|
|Red food coloring||3 Drop (Adjust Quantity As Needed)|
|Vanilla extract||1 Teaspoon|
|Unsweetened chocolate||1⁄2 Ounce, melted|
|Lemon juice||1 1⁄2 Teaspoon|
|Cream of tartar||1⁄2 Teaspoon|
|Sugar||3⁄4 Cup (12 tbs)|
|Sifted cake flour||1 1⁄4 Cup (20 tbs)|
|For assembling the cake|
|Sherry||1⁄2 Cup (8 tbs)|
|Light rum||1⁄4 Cup (4 tbs)|
|Whipping cream||1 Cup (16 tbs), whipped|
To make the filling: Mix sugar, cornstarch and salt in double boiler.
Stir in 1/2 cup milk until smooth.
Add remaining 2 cups milk; mix well.
Cook over hot water until thickened, stirring constantly.
Stir a small amount of the hot mixture into eggs; stir eggs into hot mixture.
Cook for 5 minutes longer, stirring constantly.
Divide filling into 3 bowls.
Add rum and food coloring to 1 bowl.
Add vanilla to second bowl.
Add melted chocolate to third bowl.
To make the cake: Preheat oven to 325 degrees.
Beat egg yolks in mixer bowl until thick and lemon-colored.
Add lemon juice; mix well.
Beat egg whites in mixer bowl until foamy.
Add cream of tartar and salt, beating constantly until stiff but not dry.
Beat in 3/4 cup sugar gradually.
Fold egg yolk mixture gently into beaten egg whites.
Fold in cake flour and 1/2 cup sugar 2 tablespoons at a time.
Spoon into ungreased tube pan.
Bake for 50 to 60 minutes or until cake tests done.
Cool cake in pan on wire rack.
To assemble the cake: Remove cake from pan and cut into 4 layers.
Return top layer to pan.
Sprinkle with mixture of wine and rum.
Spread with 1 portion of the filling.
Repeat using remaining cake layers and fillings.
Chill for 24 hours.
Unmold cake onto serving plate.
Spread whipped cream over top and side of cake.